Troy N. Thompson

Chef Thompson started in food service at age 15, working in a small submarine sandwich shop. His first culinary experience was when he was given a chance to make dough and pastries at a bakery where he was initially hired to wash pots and pans. Chef Thompson was influenced by German, Japanese and American chefs, which includes renowned Michelin Chef Guenter Seeger, Jean-Louis Palladin, Kiyomi Mikuni and Master Chef Hiroshi Noguchi.